Chef Mile Fleming
Mike is a baking industry veteran with 60 years of experience, 30 in Singapore from 1993. He started his apprenticeship as a 15-year-old pastry cook in Sydney, Australia. His journey took him to the UK in 1967 to further enhance his baking skills in Patisserie and Hotels as a Pastry Chef. Returning home to Australia in 1969, he opened a Cakeshop in the Sydney suburb of Croydon Park in 1970, building a successful business and selling it off in 1979.
He entered the Technical and Further Education TAFE sector in July 1919, teaching baking in the Hospitality section of the Sydney Institute of Technology, East Sydney Campus. He also undertook educational training, completing a Diploma in Teaching (Technical), a Bachelor of Education (Tech), and a Graduate Diploma in Social Communication at the University of Western Sydney.
In March of 1993, after a trip to China to establish Western-style bakeries in Suzhou and Wuxi, he took the Principal/ Master Trainer position at the Baking Industry Training Centre, a National Productive Board (NPB) of Singapore and Prima Flour Mill collaboration.
Mike laid the foundations of this successful school in his five years at the helm. BITC went on to have a twenty-year life with Prima until they sold it, and it continues under the same title.
Mike moved to a local company, CerealTech Pte Ltd, an Ingredient Technology Company, to develop training programs for its customers delivered in Singapore and across the region. His second school was CerealTech School of Baking Technology, offering Diplomas in Baking and practical baking courses for locals and from around South East Asia. It was established in September 2008 and lasted 12 years until September 2020.
He self-published his first book, titled Baking in Asia, in 2021. The content covers his journey to Singapore via China and associated activities with International Companies like Sara Lee, McDonald Corporation, California Raisin, US Potato Board, and others in Asia over the years. The content follows the many challenges of starting Singapore's first professional baking school. Designing the facilities layout, writing curriculum, training staff, building a reputation as a Bakery Educator, and all of the associated activities required to create a successful baking education platform.
Mike has retired and is still active in the industry and does pro bono work with a self-help group training participants to acquire baking skills. He is currently completing two new baking books that will deal with the technical aspects of baking, designed firstly for new entrants into baking and the other a higher technical book covering the many facets of baking for those keen to understand more about the science of baking.
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